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Bananas Foster Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews
  • Author: Paula
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 11 hours 40 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Bananas Foster Cheesecake combines the creamy richness of a classic cheesecake with the warm, caramelized flavors of bananas foster. Featuring a brown butter-infused banana cheesecake layered with a spiced brown sugar cinnamon filling, a crunchy graham cracker crust, and a luscious bananas foster topping, this dessert is finished with a smooth cream cheese frosting. Perfect for special occasions or a luxurious treat, it impresses with its complex layers of flavor and texture.

Ingredients

Scale

For the Brown Butter:

  • 1/2 cup (112 g) unsalted butter

For the Brown Sugar Cinnamon Filling:

  • 1/2 cup (112 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar
  • 1 tbsp cinnamon
  • 1/3 cup (42 g) all-purpose flour (spooned and leveled)

For the Crust:

  • 16 (240 g) graham crackers, full sheets
  • 10 tbsp (140 g) unsalted butter, melted
  • 2 tbsp (28 g) brown sugar

For the Banana Cheesecake:

  • 32 oz (907 g) cream cheese, softened
  • 3/4 cup (165 g) brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1 cup (250 g) very ripe bananas, mashed (about 2 large bananas)
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 2 tsp rum extract
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/2 cup (112 g) brown butter (prepared earlier)

For the Bananas Foster Topping:

  • 6 tbsp (84 g) unsalted butter
  • 1/2 cup (110 g) brown sugar, packed
  • 1/2 cup + 2 tbsp (150 ml) heavy cream
  • 1/2 tsp rum extract
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 barely ripe large bananas, sliced

For the Cream Cheese Frosting:

  • 4 oz (113 g) cream cheese, cold
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 cup (112 g) unsalted butter, softened

Instructions

  1. Make Brown Butter: Add 1/2 cup unsalted butter to a pot over medium heat. Melt and simmer until the butter foams and turns brown with a nutty aroma, about 5 minutes. Remove from heat and transfer to a small bowl.
  2. Prepare Brown Sugar Cinnamon Filling: In a small bowl, mix 1/2 cup softened butter, 1 cup light brown sugar, 1 tbsp cinnamon, and 1/3 cup flour with an electric mixer until combined. Set aside.
  3. Preheat Oven: Set oven to 350°F (177°C).
  4. Prepare Pan: Wrap the bottom and sides of a 9-inch springform pan thoroughly with multiple sheets of aluminum foil to prevent water seepage, then line the bottom with parchment paper.
  5. Make Crust: Pulse graham crackers into fine crumbs in a food processor. Add melted butter and brown sugar; pulse to combine. Press crumbs firmly into the bottom and about 1 inch up the sides of the pan using a 1/4 cup measure for evenness. Bake crust for 10 minutes, then cool.
  6. Make Cheesecake Batter: In a large bowl, beat cream cheese, brown sugar, granulated sugar, and cornstarch with a paddle attachment on medium speed until smooth, about 2 minutes. Scrape down sides and bottom.
  7. Add Flavorings: Mix in mashed bananas, 1/2 cup brown butter, sour cream, cinnamon, vanilla, and rum extract on medium speed for 1 minute. Scrape bowl sides again.
  8. Prepare Water Bath: Fill a large roasting pan with enough boiling water to reach about 1 ½ inches up the sides of the springform pan.
  9. Add Eggs: Add eggs and yolks one at a time to the cheesecake batter, mixing on medium until fully incorporated but not overmixed.
  10. Layer Cheesecake: Pour one-third of the cheesecake batter into the crust. Sprinkle one-third of the cinnamon filling over it. Repeat twice to form three layers, finishing with cinnamon filling. Gently swirl the top using a butter knife.
  11. Bake Cheesecake: Place the springform pan into the roasting pan with hot water. Bake at 350°F for 1 hour.
  12. Slow Cool: After 1 hour, turn off the oven and crack open the door using a wooden utensil. Leave the cheesecake inside for 1 additional hour to continue baking while cooling.
  13. Cool and Chill: Remove cheesecake, run a knife around edges to loosen from pan, cool completely on a wire rack, then cover and refrigerate for at least 8 hours or overnight.
  14. Make Bananas Foster Topping: In a medium saucepan, simmer butter and brown sugar over medium heat for 5 minutes, stirring occasionally.
  15. Add Cream and Flavorings: Reduce heat to medium-low and stir in heavy cream. Simmer for 1-2 minutes, then add rum extract, vanilla, and salt.
  16. Cook Bananas: Add sliced bananas and simmer gently for 6-8 minutes until translucent, stirring occasionally without mashing. Remove from heat and cool.
  17. Make Cream Cheese Frosting: Beat softened butter on high until pale and fluffy (5-10 minutes). Add cold cream cheese and mix until combined. Gradually add powdered sugar, mixing on low, then whip on high until light and fluffy. Transfer to a piping bag with decorative tip.
  18. Assemble: Remove chilled cheesecake from pan and place on serving plate. Pipe cream cheese frosting around top edges. Spoon the bananas foster topping over the center between the frosting. Serve immediately.

Notes

  • Ensure the eggs and cream cheese are at room temperature before mixing to avoid lumps.
  • Use multiple layers of foil on the springform pan to prevent water from leaking into the cheesecake during the water bath.
  • Do not overmix the batter once eggs are added to keep the cheesecake creamy and prevent cracking.
  • Chill the cheesecake overnight for best texture and flavor development.
  • Handle bananas gently while making the topping to keep slices intact.
  • Allow the cheesecake to rest in the oven after baking to prevent cracking and ensure even cooking.

Nutrition

  • Serving Size: 1 slice (approx. 1/14 of recipe)
  • Calories: 510
  • Sugar: 35g
  • Sodium: 230mg
  • Fat: 38g
  • Saturated Fat: 22g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 150mg

Find it online: https://piesbypaula.com/bananas-foster-cheesecake-recipe/